Kettle Corn

INGREDIENTS
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels


DIRECTIONS
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

http://allrecipes.com/recipe/kettle-corn/Detail.aspx

5 Takes on Hot Cocoa!

A warm cup of hot cocoa on a chilly morning evokes fond childhood memories. Even now, I will sometimes forgo my morning cup of coffee or tea for a cup of hot cocoa. Whether you make it from scratch, or boil water and pour in an instant mix, hot cocoa is a delicious treat.

Plain old hot cocoa is delicious, but why not change it up a bit. Here are 5 easy ways to jazz up your hot cocoa:

South Of The Border Hot Cocoa
Place a cinnamon stick in your cup of hot cocoa, then sprinkle the top with ground cinnamon for a south of the border inspired treat.

Candy Cane Cocoa
Add a peppermint candy cane to your piping hot cup of cocoa. Stir with the candy cane, and as it melts, your cocoa will take on a sweet minty flavor.

Kiddie Cocoa
Top your cocoa with whipped cream and rainbow sprinkles to make you feel like a kid again.

Luscious Vanilla Cocoa
Stir in a tablespoon of vanilla syrup to your hot cocoa and top with homemade marshmallows (find at Whole Foods or Trader Joes) for one indulgent treat.

Fiery Cocoa
Adults will enjoy this sophisticated brew more than children. Make a cup of strong cocoa with dark chocolate and add in a pinch of ground red chili pepper. Add a dollop of fresh whipped cream and sprinkle with red chili pepper flakes for drink sure to keep you extra toasty.

Be sure to try these ideas at your next get together! Your guests will love your creative spin on hot cocoa.

http://shine.yahoo.com/channel/food/user-post-5-ways-to-jazz-up-your-cup-of-hot-cocoa-522002/

Chocolate Chip Pumpkin Bread

INGREDIENTS
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

http://allrecipes.com/Recipe/Chocolate-Chip-Pumpkin-Bread/Detail.aspx

Cornflake Pumpkins

Cornflake Pumpkins

30 large marshmallows
1/2 cup butter or margarine
2 tsp orange food coloring
1 tsp vanilla
3 1/2 cups cornflakes
1 bag wilton green candy melts

Place the marshmallows and butter in a microwave safe bowl and microwave for about 1 minute. Stir the puffed up marshmallows and butter together until it's one big gooey mess. Add the vanilla and orange food coloring and mix well. Then, add the cornflakes. Mix until all the cornflakes are coated well. Drop by large tablespoonfuls onto a greased piece of waxed paper. Place 1/2 cup of the wilton candy melts in a microwave safe bowl and melt as per directions on the package. Scoop the melted candy into a ziploc bag. Cut off the tip of one corner of the ziploc bag and decorate your pumpkins with stems and leaves! Eat and Enjoy!

http://smashedpeasandcarrots.blogspot.com/2009/09/cornflake-pumpkins.html

Pumpkin Fudge

Ingredients
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108208

Monster Brides

Active Time: 1 hour
Total Time: 1 hour 30 minutes
INGREDIENTS
1 can (12 oz) vanilla frosting
Green paste or gel food color
8 Twinkies Snack Cakes (from a 15-oz box)
1 can (12 oz) milk-chocolate frosting
White, red and black jelly beans
1 tube black decorating icing
PREPARATION

1. Have ready 2 plastic pastry bags and a 1/4-in. basket weave piping tip. Unwrap snack cakes; place on a baking sheet lined with nonstick foil.

2. Spoon 1/2 the vanilla frosting into a microwave-safe bowl and tint pale green. Microwave (stir every 5 to 10 seconds) just until frosting is thinned to a glaze.

3. Taking care not to frost flat bottom of snack cake, dip half of each cake into frosting to cover one end. Place on lined baking sheet; refrigerate until set. Cover and reserve remaining green frosting.

4. Fit piping tip in a pastry bag. Add chocolate frosting; pipe hair on unfrosted part of cakes. Cut white jelly beans in half for eyes and nose; attach with remaining green frosting. Cut red and black jelly beans in half. Attach red halves for rouged cheeks, black halves for bolts.

5. Using black tube frosting, place a dot of frosting in center of eyes, then outline eyes and pipe on eyelashes and a smiling mouth.

6. Wash piping tip and place in other pastry bag. Add remaining white frosting and pipe squiggly white streaks in hair on 2 sides as shown (see photo, page 119). Refrigerate until serving to firm up frosting.

http://www.womansday.com/Recipes/The-Monster-Bride